I know I’m a bit slow off the mark with this review, but there’s just so much going on the the beer world in South Africa – plus IPA Day/week got in the way. But better late than never and all that. There was a lot of buzz a couple of weeks back regarding SAB’s limited edition chocolate-infused Castle Milk Stout. I must say I was intrigued and was happy to get a couple of cans delivered to my door (especially after failing to find it in a couple of local liquor stores). I’m a fan of the original Castle Milk Stout and figured a little added chocolate could only help.
Alas, I was disappointed with the end result. While there was a nice whiff of chocolate, it wasn’t the rich, dark cup of cocoa I was looking for but rather the aroma of advent calendar chocolate. You know the kind I mean – it just has a slightly synthetic feel to it. There was also a hint of smoke and some caramel on the nose. Flavour-wise it was much the same – the chocolate was definitely there, but it was something a little less luscious than Lindt.
But for me, the biggest disappointment was the body. CMS has a wonderful creamy mouthfeel and the chocolate version was just a little thin. I would have loved a little more alcohol too – perhaps the 6% ABV of the original rather than the 4.5% of the limited edition version. It’s nice to see SAB branching out though and am interested to see if they’ll follow up with any other special brews.
How much: Around R11-12 for a 340ml can/bottle from a liquor store.
Where: You should be able to find it in most decent liquor stores, though for how long, I don’t know…
Hi Lucy
Castle Milk Stout is one of the most underrated beers in SA. I agree with you that it’s great that there is growth in the CMS brand!
Some commentary re the taste of the new chocolate stout vs. CMS:
Well fermented CMS has a target diacetyl of at least 4 out of 10 on the nose (so 10 times the flavour threshold of 15 parts per billion).
The diacetyl level balances the acridity of the black malt (and caramel which may not be the best additive) and smoky character yielding a smooth butterscotch coffee toffee delight! This flavour profile can be achieved by the early onset of cold maturation which also would yield a high residual extract (or ‘body’) to the beer.
The new product requires dilution to a lower alcohol target which may dilute the flavour as well as body of the beer. How would you rate it vs. a “Young’s Double Chocolate Stout”?
Thanks Craig – you know a but more than I do about CMS! I’d have to taste the chocolate version alongside Young’s… Does someone want to send me a bottle of each? 😉
Lucy, I have to agree with you. I was very disappointed when I tasted CMS Chocolate, it reminded me of cheap synthetic “chocolate vodka”.
The standard castle milk stout is great……and in my very humble opinion SABs best beer. This however is dire.
I think I would have to agree with you on all counts there Nick!
Young Double Chocolate Stout has the same problems…
They definitely don’t use two chocolate additions (or was it three) anymore… The Young Double Chocolate Stout of about 8 years ago… If fresh was something to behold – rich 70% chocolate charm, with just enough toffee and coffee to support. The most recent versions have the same synthetic chocolate or chocolate syrup character that I experienced when first trying this version of Castle Milk Stout…
I believe the Chocolate Infused Version is seasonal as it was available in GP last year around this time. I got mine from Liquor City, Northcliff Corner.
I agree re Young’s Double Choc, Sean – I also find it synthetic. Apparently the Castle choc stout is now making a permanent comeback and rumour has it the recipe has changed a tad. Will look out for a can and report back!
i love it! When nice and cold, those first sips are beautiful to behold!!
Apparently discontinued, may be because the alcohol ban has put strain on the normal process, but apparently not a big seller, and going off on the shelves. I love the stuff, I’m really sorry it appears to be overs. I really enjoyed the 12 bottles I had during lockdown.